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Sauvignon Blanc

Widely cultivated in France and California (and also grown in Italy, Australia, New Zealand and Chile), the Sauvignon Blanc grape imparts a grassy, herbaceous flavor to wine. It’s one of the main grapes used to produce the elegant dry wines from Bordeaux (Graves) and the Loire Valley (Pouilly-Fumé), as well as the seductively sweet Sauternes. Many wineriesparticularly in Californiause this grape to produce wonderful wines that are bottled under the variety name Sauvignon Blanc (sometimes labeled Fumé Blanc). Sauvignon Blanc is acidic and refreshing: think of it like a salad course for your palate. Most Sauvignon Blanc (or, in wine label code, Sancerre) doesn’t need food to shine; all it needs is a good chill and a warm day. Still, it’s a spectacular match for salads, soups, spicy foods, cheese and many hors d’oeuvres.